yogurt

HIKI NŌ
Episode # 915: Girls Got Grit and other stories

 

TOP STORY

 

Students from Sacred Hearts Academy, an all-girl school in the Kaimuki district of O‘ahu, tell the story of their school’s professional mentoring program called Girls Got Grit. The program places Sacred Hearts students in professional work places where they are mentored by female staffers. The story follows Sacred Hearts junior Shelby Mattos, who is interning at Hawaii News Now through Girls Got Grit. “Being in Girls Got Grit allows students to enter a professional business environment, and doing that kind of sets a level of expectations for when we enter the workforce,” says Mattos. Other Girls Got Grit internships include Castle Medical Center and Alexander & Baldwin. The program’s director Shelly Kramer says, “I want these girls to come out strong, empowered and feeling that they have a network that they can touch.”

 

ALSO FEATURED

 

–Students from Hilo Intermediate School on Hawai‘i Island show us how to make a refreshing AND healthy snack: a yogurt parfait.

 

–Students from Mililani Middle School in Central O‘ahu feature Hawai‘i Women in Filmmaking, a nonprofit with a mission of addressing gender inequity in the film and media industry.

 

–Students from Chiefess Kamakahelei Middle School on Kaua‘i tell the story of a young woman who designs and builds a wheelchair for her disabled dog.

 

–Students from Seabury Hall Middle School in upcountry Maui explore the integral role of mules at Haleakala National Park.

 

–Students from Kapa‘a Middle School on Kaua‘i feature a young woman in the traditionally male role of a Samoan fire knife dancer.

 

–Students from King Intermediate School in Windward O‘ahu tell the story of a female student who fell in love with DJ-ing.

 

This episode of HIKI NŌ is hosted by students at President William McKinley High School in Honolulu.

 

 

MOVEABLE FEAST WITH FINE COOKING
Miami, Part 2: Biscayne Bay

 

This series combines flavorful ingredients, top chefs and beautiful locations for the ultimate dining experience. In the third season of the Emmy-nominated series, Australian Chef Pete Evans goes coast-to-coast, and across the sea, traveling to Nashville, Louisville, Miami, San Antonio, Hawaii and other US locations to meet the best chefs in each area and cook a delicious meal that incorporates local and seasonal ingredients.

 

Miami, Part 2: Biscayne Bay
Host Pete Evans joins Chef, restaurateur, and James Beard award-winner Michael Schwartz and his friend Chef Giorgio Rapicavoli in Miami at Biscayne Bay. Their first stop is Sublicious Farms, a gourmet mushroom farm to pick up oyster mushrooms for Giorgio’s mushroom terrine with pickled onions and charred bread. Next they visit Michael’s favorite seafood shop, the Casablanca Fish Market to source some fresh catch for Michael’s crab fritters and mixed seafood fideua. They finish off the evening with Michael’s dessert peaches on the grill with local honey, crema, coconut and yogurt.